Mirchi in India is not just a spice but a pungent culture. This small -looking thing is not only sharp in taste, but a long history and depth stories are also hidden behind it. In such a situation, today we will talk about those chillies of India which taste, color and sharpness are wonderful in all three. But what people often consider Indians is not actually of Indian origin.

Foreign was the beginning but Indian became from heart

Many people often think that chili is the gift of India but it is not so. Historians believe that chilli came to India through Portuguese. When Vasco de Gama reached Calicut in 1498, he brought with him not only black pepper but also after a few years. Around 1530, three varieties of chilli were grown in Goa, which were called Parnambbooko paper or Goai Chilli.

Different style of chili of every state

Today more than 100 varieties of chilli are grown in India. Everyone also has their own taste, fragrance and sharpness. Especially the chillies of Northeast India are famous worldwide for their intensity. The ghost Jolokia king of Nagaland was once considered the most hot chili in the world. Today it is in fourth place on the Sucovil scale. At the same time, it is seen by connecting to Bhutan. Apart from this, Sikkim Dalle Khursani is small but a tremendous pungent pepper. At the same time, its taste is very complex and deep. At the same time, Manipur’s handi chili is also called Sirarakhong chilli. It is also sharp in taste and deep red in color.

Not only spicy color and also special in taste

India’s chilli is not only sharp, but they also have taste and colors different. For example, Kashmiri dry red chili is not very sharp, but its color makes it even more attractive. The same Mathania is also less sharp to eat chilli of Rajasthan, but it still brings a fragrance like soil to eat. Apart from this, Dhani Lonka is a famous chilli of Bengal which is thick and small in appearance and also sharp and aromatic in food. While yellow chilli Purani is not pungent in Himachal, known as Yellow chilli Purani Delhi, but adds different tastes to food.

Chilli capital of India Andhra Pradesh

If we talk about chilli production, then Andhra Pradesh is at the forefront of the country. 50 percent of the country’s total production and about 60 to 70 percent of exports. Mirchi of Guntur region here is famous not only in India but also abroad.

Why do hot chills eat in hot territories

There is a belief that people eat more chilli in a warm place so that the body can get cold by sweating. However, its scientific basis is not very strong. But this thing definitely adds interest in eating.

From food to stories

There are stories of history and geography not only the kitchen related to chillies. Every chili of India, whether it has come from Portuguese in Goa or has grown in the northeast hills. It has become an important part of our identity, taste and sharpness.

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